I don’t know about you but I have always stored my onions and garlic in the refrigerator only to find out recently that the fridge is not the best place to store them. Onions, just like tomatoes, become soft in the fridge — and what’s an onion without its crisp bite? They also have the tendency to impart their flavor on surrounding produce. And while you might love the taste of onions, you probably don’t want everything to taste like one. It’s actually better to keep whole onions in a warm dry place until they’re cut. Once cut, you should store them in the fridge, covered; they will keep for a few days.
If you have a Garlic Pot or an Onion Pot like the one pictured above; these work great! If you don’t have one of these, how should these edible bulbs be stored? Monica, over at The Yummy Life shared her Mom’s (aka Grammy) storage tip using the punched paper bag method for extending the life. I actually did try this and I was able to keep mine for up to two Months using this method.
Here is what you need:
• onions, garlic, shallots
• brown paper bags (lunch size)
• hole punch
• paper clips
Fold flattened paper bag lengthwise and punch holes along one long edge, approx. 1″ apart,
punching through multiple layers at one time.
Flip bag over and punch along opposite side.
Open bag, insert onions, garlic or shallots; fill the bag up to half full.
Fold top of bag over 2-3 times, label the top with a marker, and use a paper clip to hold the top in place. Store filled bags in cool, dark place, so that air can circulate between the bags.
This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored.
Do not use plastic bags as this will accelerate sprouting and spoilage because of the lack of circulation and the whole point of punching the bags.
Do not store near potatoes. Potatoes should not be stored in the refrigerator as well but they should not be stored near onions as they both give off gases that will accelerate the spoilage of each other.
Store in a cool (not cold) dry space such as a kitchen drawer, storage pantry or basement that is between 65 and 70 degrees.
Adapted From TheYummylife.com